Hasselback Potato Poutine #potatoweek

Have fun with poutine and hasselback potatoes by pairing them together for Hasselback Potato Poutine

IMG_9252.jpg I’m a little sad you guys, this is the end of #potatoweek. Did you have fun? Did you enjoy at the potato goodness? Are you sick of me? I realize 5 days of recipes is a lot. To tell you truth, I’m a little exhausted and I’m not even finished yet! I’m rounding everything up with an epic – and I mean epic potato roundup from your favorite bloggers around the web tomorrow and of course we have #SundaySupper (don’t worry, there will be no potatoes involved). 

Hasselback Potato Poutine #potatoweek If I do say so myself, this has been an excellent way to celebrate National Potato Month.  How have you celebrated this spud-licious (like the new word? Spuds and delicious?)holiday? Didn’t cook any potato dishes yet? Well that’s okay you still have plenty of time left in the month. 

Now I brought you one poutine recipe at the beginning of the week, but you must be pretty crazy if you think I wasn’t going to come up with another one.  

Hasselback Potato Poutine #potatoweek Are you familiar with hasselback potatoes? They are basically another fancy way to make baked potatoes but instead of baking the potato whole, you thinly slice the potato and it creates a potato fan as it bakes.  Each potato slice gets nice and crispy (a familiar theme here, crispy potatoes are essential) and you can fill the slices with any topping of your choice. 

In my case, that would be the classic poutine toppings – cheese curds and gravy. 

5.0 from 1 reviews
Hasselback Potato Poutine #potatoweek
 
Author:
Recipe type: Side Dish
Ingredients
  • 2 large russet potatoes, scrubbed clean
  • olive oil
  • kosher salt
  • 1 cup veal or beef stock
  • ½ tablespoon cornstarch
  • ½ tablespoon unsalted butter
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 4oz fresh cheese curds
Instructions
  1. Heat your oven to 400 degrees F. line a small baking sheets with aluminum foil or parchment paper.
  2. If you potato does not lay flat, cut a thin slice from the bottom of the potato.
  3. With a sharp knife, moving crosswise, make ¼ inch slices going ¾ of the way down the potato. Placing chopsticks on either side of the potatoes can help as a guide to keep you from cutting all the way through.
  4. Transfer the potatoes to the prepared baking sheet, season with kosher salt and drizzle with a generous amount of olive oil.
  5. Bake for 45-50 minutes or until the potatoes are tender on the inside and the tops are crispy.
  6. About 10 minutes before the potatoes finish cooking, in a small saucepan over medium heat bring the stock to boil, remove a tablespoon and whisk it with the cornstarch to create a slurry.
  7. Pour the slurry back into the stock and return to a boil. Whisk in the butter and cook until the gravy has thickened, about 5 minutes. Season with salt and pepper.
  8. Place the potatoes on a small platter and put cheese curds in between the slices and on top. Pour the gravy over the curds and potatoes and serve immediately.

Hasselback Potato Poutine #potatoweek

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7 Comments

  1. Susan,

    I NEVER get tired of your potato recipes. Feel free to work with another 30# bag of potatoes anytime you want!!

    Thanks for some keepers.

    Reply
    • Awww, thanks Betsy! Glad you enjoyed all the recipes this week!

      Reply
  2. Funny story…literally like 3 days ago my husband was like “hey I saw this potato the other day online we need to make” as he describe what he saw I told him what it was – the Hasselback. He was so disappointed that it wasn’t a new, cool thing.

    Reply
  3. Potato week was the best week ever, Susan! I’m in awe that you were able to make so many tantalizing potato dishes and post every day. I’m never this organized. Hasselback poutine is an ah-may-zing idea. Potatoes, gravy ‘n cheese curds is the trifecta of all that’s good ‘n pure in the world.

    Reply

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